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Warm Winter Provencal Salad with Herb infused Olive Oil

30 minutes
45 minutes
4 people

For 4 people:

  • 2 cooked beetroot
  • 1 radicchio, leaves torn
  • 1 small butternut squash, peeled, deseeded and cut into 1cm pieces
  • 100g cavolo nero, leaves torn off stems
  • 180g rainbow chard, leaves and stems separated
  • 200g goat’s cheese
  • 2 handfuls of walnuts

For the dressing:

  • 200g extra virgin olive oil
  • 1 handful of rosemary
  • 1 handful of thyme
  • 1 chunky garlic clove, halved
  • 3 tablespoons of white wine vinegar
  • 1.5 teaspoons of honey
  • zest of half a lemon and 1-2 tablespoons of juice
  • salt and pepper

Add the olive oil, rosemary, thyme and garlic to a small saucepan and set to a low heat. Let it infuse for 10 mins and then take off the heat. Preheat the oven to 190°C and prepare two baking trays. Add the chard and cavolo nero (keeping the chard stalks in one place) into one and the chopped squash into the other. Drizzle over 3 tablespoons of the infused olive oil on top of the veg. Season with salt and pepper and roast green leaves for 5-6 mins, the stalks for 12 mins and 30 mins for the butternut squash.

How to serve

In a bowl add 9 tablespoons of infused olive oil, the vinegar, honey, lemon zest and juice, plus a good pinch of salt and pepper. Mix and check the seasoning. Plate up and drizzle over the dressing!

This recipe was inspired from Chef Nina Parker’s trip to Provence with Vins de Provence UK in October 2021, and created to pair with Maison Mirabeau’s ‘La Réserve’ and Château Léoube’s Château Léoube Rosé, both from Côtes de Provence.